Recent Forum and Blog Comments
- How much Starter should be used for Bread
SabineGrandmaon Forum topicHow much Starter should be used for Bread - Wow!
Filomaticon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019) - I've been using a steel for years now.leemid51on Forum topicAnyone tried switching from stone to steel for sourdough BREAD?
- As you can seeleemid51on Forum topicFrench Culinary Institute book
- This bread is generally madesuaveon Forum topicMedium Rye?
- thank you !
trailrunneron Blog postMultigrain 36 hr cold ferment - Like Danni, I too had problems with overproofing
dabrownmanon Blog postMultigrain 36 hr cold ferment - Thanks Dabs. One more question...Anonymouson Forum topicMedium Rye?
- I have the opposite problem. The Nutrimill is too
dabrownmanon Forum topicCoarse rye meal
- Medium Rye has to do with the grind and not the
dabrownmanon Forum topicMedium Rye?
- These look absolutely beautimous and grand!
dabrownmanon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019)
- Louis, is it possible to get
DanAyoon Forum topicPreferments and Dough Strength - Ericy77–Where’s Your Update?LJayon Forum topicStarting Belgium Waffles at my Dessert shop. Need Serious Help
- I mix until it feels righthreikon Blog post100% whole wheat ~100% hydration
- Excellent infoclazar123on Forum topicPreferments and Dough Strength
- WelcomeAnonymouson Forum topicHello from Greece!
- Lower the preheat temp
Mini Ovenon Forum topicAnyone tried switching from stone to steel for sourdough BREAD? - Thanks for the welcomeAndValon Forum topicHello from Greece!
- Yum! Bagels!
PalwithnoovenPon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019) - @ SabineGrand, whole flour
Mini Ovenon Forum topicHow much Starter should be used for Bread
- i concur - my sister and
mutantspaceon Forum topicHello from Greece! - Thanks both
mikewasinnycon Forum topicAnyone tried switching from stone to steel for sourdough BREAD? - Variationslouiscohenon Forum topicPreferments and Dough Strength
- 1-2-3 Method
SabineGrandmaon Forum topicHow much Starter should be used for Bread
- Got try this herb combination
pulon Blog postLavender, Sage, and Cranberry Boule - More info on technique neededclazar123on Forum topicPreferments and Dough Strength
- Great resultlouiscohenon Blog post100% whole wheat ~100% hydration
- Whole wheat takes a lot more waterhreikon Forum topicPreferments and Dough Strength
- thank you !
trailrunneron Blog postMultigrain 36 hr cold ferment
- Lol!Thanks for the compliment
pulon Blog postSourdough repeat first bake of the year
- Thanks Dab, I was traveling
pulon Blog postSourdough repeat first bake of the year
- Thanks Filo,I am not usually
pulon Blog postSourdough repeat first bake of the year
- Thanks PALI baked it a bit
pulon Blog postSourdough repeat first bake of the year
- Gorgeous loaves inside and
pulon Blog postMultigrain 36 hr cold ferment
- You're only partially rightElsie_iuon Blog postSprouted White Wheat Buckwheat Barley SD
- Mike, I would not use thebarryvabeachon Forum topicAnyone tried switching from stone to steel for sourdough BREAD?
- Autolyse w/ Saltlouiscohenon Forum topicPreferments and Dough Strength
- Fermented noodles are indeed cool!Elsie_iuon Blog postSprouted White Wheat Buckwheat Barley SD
- I tried a baking steel after
DanAyoon Forum topicAnyone tried switching from stone to steel for sourdough BREAD?
- Still Shaking My Head
WatertownNewbieon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019) - Ah, I'm blushing!Elsie_iuon Blog postSprouted White Wheat Buckwheat Barley SD
- How much mixing do you do?hreikon Forum topicPreferments and Dough Strength
- Pleasant hill site
mikewasinnycon Forum topicWhich dough scraper for the Ankarsrum Assistent N24
- Dough Scraper
mikewasinnycon Forum topicWhich dough scraper for the Ankarsrum Assistent N24
- Thank you David
trailrunneron Blog postMultigrain 36 hr cold ferment
- Looks delicious!
dmsnyderon Blog postMultigrain 36 hr cold ferment - Thanks, Danni!
dmsnyderon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019)
- Thanks, Caroline!
dmsnyderon Blog postSourdough Bagels for breakfast this morning (Jan. 2, 2019)
- Thank you !
trailrunneron Blog postMultigrain 36 hr cold ferment
- I believe you are limited to 2 new posts
leslierufon Forum topicFrench Culinary Institute book